Cheesy Italian arancini are crispy fried risotto and cheese balls that work as both appetizer and finger food. They're made ahead—chill the risotto base overnight, then fry and serve, or store cooked balls for 3 days.
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Preheat oven to 180C/350F.
Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.
Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.
Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
Remove from oven and allow to cool. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.
Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball. (Note 2)
Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. (Note 3) Repeat with remaining mixture.
In a medium saucepan, pour in 1"/2.5cm depth of oil and heat over medium high heat.
Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
Repeat with remaining balls.
Serve with Marinara Sauce (optional) (Note 4) sprinkled with finely chopped fresh parsley if desired.
Written automatically by CookOS, not by the creator.
Store cooked arancini in an airtight container in the fridge for up to 3 days; reheat at 350F/180C for 10 minutes. Uncooked breaded balls can also be frozen for up to 1 month before frying.
Written automatically by CookOS, not by the creator.
Yes. After mixing in cheese and parsley, chill the risotto base at least 3 hours or overnight before shaping. Cooked arancini keep in the fridge for 3 days; reheat at 350F/180C for 10 minutes.
Use arborio risotto rice. Its high starch content creates the creamy interior and helps the balls hold together when fried.
Drop a breadcrumb into the oil—if it sizzles immediately, the oil is ready. This is typically around medium-high heat with 1 inch (2.5 cm) depth of oil.
The rice mixture may not be chilled long enough or the oil not hot enough. Always chill at least 3 hours, and test oil temperature with a breadcrumb before frying.
Yes—use any melting cheese like fontina, provolone, or a mix. Keep the total amount around 1 3/4 cups for best results.
